| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs, Vegetables |
|
Appetizers, Ruit, Pork |
10 |
servings |
INGREDIENTS
| 1 |
|
Northwest Bosc Pear |
| 1 |
lb |
Ground pork sausage |
| 1/2 |
c |
Fine dry bread crumbs |
| 1/4 |
c |
Milk |
| 1 |
|
Egg |
| 2 |
tb |
Chopped celery and minced onion |
| 1/2 |
|
Clove garlic; minced |
| 1/8 |
ts |
Ground pepper |
|
|
Assorted raw vegetables for garnish |
|
|
Gherkins; (sweet pickles) for garnish |
INSTRUCTIONS
Core and slice pear, coarsely chop in food processor. Add remaining
ingredients; process until mixture is well-blended. Place in 5-cup
paté or loaf pan. Bake at 350 degrees F. 1 hour or until well done.
Drain excess pan juices. Cool; chill thoroughly. Slice and serve.
Serving Tip: May be served as hors d'oeuvres with bread or crackers
or as an appetizer course.
Always be sure to use ripe pears.
Per serving: 11 Calories (kcal); 1g Total Fat; (55% calories from
fat); 1g Protein; trace Carbohydrate; 20mg Cholesterol; 9mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates
Recipe by: http://www.usapears.com/
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